![]() "Tipton-Martin lays out a history of black cooking, drawn from countless sources, including her own vast cookbook collection, that proves if any cuisine is American, it's this one." - Eater, "Best Cookbooks of Fall" "synopsis" may belong to another edition of this title. ![]() It's a cuisine that was developed in the homes of the elite and middle class that takes inspiration from around the globe that is a diverse, varied style of cooking that has created much of what we know of as American cuisine. What we find is a world of African-American cuisine-made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars-that goes far beyond soul food. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. ![]() ![]() ![]() Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in-and between-the lines of three centuries' worth of African-American cookbooks. Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food. ![]()
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